Ontario's Local Food Champions 2012

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pdf-icon.pngOntario's Local Food Champions Report (en) – 3.73 MB

pdf-icon.pngOntario's Local Food Champions Report (fr) – 3.71 MB

This year’s Ontario’s Local Food Champions represent the dynamic changes happening across foodservice. Here are the highlights:

School Food Action Coalition: Peel District School Board, Compass Group Canada (Chartwells), Peel Public Health and EcoSource

  • Achieved designation as the first school board in Canada to implement a local food buying policy for secondary schools
  • Educated students about benefits of Ontario food by inviting farmers’ to visit schools
  • Hosted a culinary competition for students with the winning recipe used by Peel District School Board
  • Created material with Compass Group Canada to identify locally sourced menu items at 200 schools

Nutrition Group at St. Joseph’s Health System, Group Purchasing Organization and My Sustainable Canada

  • Sourced Ontario food for St. Joseph’s Health System, Group Purchasing Organization’s 28 health care facilities by including local food language in their Requests for Proposals
  • Led to a 15 per cent increase in local food purchased, representing $670,000 in sales
  • Created a guide to conducting origin of food audits with other health care facilities

Gordon Food Service Ontario

  • Recognized as one of the largest broad line distributors in Canada, GFS assigned a team to implement a local food strategy
  • Produced over 800 local products, all suitable for large institutions
  • Expanded the availability of local products resulting in a 10 per cent sales boost in one year
  • Established relationships with local farmers to help them adopt food safety practices and meet the packaging expectations of public institutions

Don’s Produce

  • Provided local produce to eight hospitals, 22 long-term care facilities, 17 universities and schools and five child care centres across southwestern Ontario
  • Developed a program to help chefs and foodservice buyers increase their purchase of local produce and monitor quarterly progress
  • Provided a seasonal availability chart to help chefs and foodservice managers efficiently plan their menus to incorporate local produce 

University of Guelph, Hospitality Services

  • Created a department-wide Sustainability Plan to support local farmers and educate consumers on and off campus about the benefits of buying local
  • Supported the local economy and the 75 farmers who sell at the Elmira Auction Co-operative by purchasing products for the University of Guelph
  • Succeeded in elevating local produce purchases to 45 per cent
  • Identified processing and preserving methods to ensure local stays on the menu beyond harvest

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